Agricultural Engineering Today
Open Access
  • Year: 2019
  • Volume: 43
  • Issue: 1

Canning Preservation of Mango Slices

  • Author:
  • Amee Ravani1,, S. V. Anadani2, H. Pandey3, Nilesh Sardar2, D C Joshi4
  • Total Page Count: 7
  • Page Number: 27 to 33

1Assistant Professor, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand-388110 (Gujarat)

2Senior Research Assistant, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand-388110 (Gujarat)

3Associate Professor, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand-388110 (Gujarat)

4Former Principal & Dean, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand-388110 (Gujarat)

*Corresponding author's mail id: ameeravani@aau.in

Online published on 25 April, 2019.

Abstract

This study was carried out to investigate the effect of sugar syrup concentrations (15–30 oB), time (10–15 min) and temperature (80–100°C) of thermal processing on various attributes i.e. acidity, ascorbic acid, overall acceptability and SPC. Canned mango slices contain 20oB sugar syrup and thermally processed at 100°C for 10 min results in good quality product. Processed mango slices can be stored at ambient storage condition (30±2°C) for one year.

Keywords

Preservation of mango slices, Canning of mango slices, Sugar syrup concentration, Thermal processing of canned mango slices